Nutritional Science Minor

Various herbs and spices.

The department of Exercise Science and Sport Management is offering a fully online undergraduate Nutritional Science minor (15 credits), beginning Fall 2020. The undergraduate minor in Nutritional Science aims to offer students an introduction to the area of human nutrition. In particular, students will gain a foundation of knowledge in nutrient chemistry, food systems, public health policies, nutrition education and the relationships between nutrition, health, disease and the lifecycle. A minor in Nutritional Science will benefit students who intend to pursue a career in food, health, fitness, medicine, hospitality and other health-related professions.

Which majors should consider this minor?

  • Exercise Science
  • Health and Physical Education
  • Public Health Education
  • Biochemistry
  • Psychology
  • Biology
  • Human Services
  • Integrative Studies
  • Integrated Health Science
  • Students who are interested in medicine, dentistry, and pharmacy

To enroll in courses within the minor, students must first declare
the nutritional science minor.

CORE COURSES (6 credit hours):

  • ES 2500 (3) Principles of Nutrition [This minor course is taken first.]
  • ES 3105 (3) Life Cycle Nutrition [Prereq: ES 2500]


ELECTIVES (9 credit hours) Select THREE of the following:

  • ES 3300 (3) Food Science [Prereq: ES 2500]
  • ES 3420 (3) Food and Culture [Prereq: ES 2500]
  • ES 3500 (3) Nutritional Assessment [ Prereq: ES 3105]
  • ES 4050 (3) Community Nutrition [ Prereq: ES 3105]
  • ES 4120 (3) Weight Management [Prereq: ES 3105]
  • ES 4200 (3) Nutrition and Performance [Prereqs: Exercise Science major, ES 2500, and ES 3900]
  • ES 4250 (3) Advanced Human [Prereqs: Chem 3500* and ES 31055]

*Chem 3500 has a significant number of prerequisites that should be examined
carefully before students select the ES 4250 course.

Course Details:

ES 2500 (3) - Principles of Nutrition: 
This course is designed to introduce students to the basic principle of nutrition as needed for general health. Topics include the role of diet in the development and prevention of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc.; macro- and micro-nutrient needs for optimum health; U.S. dietary guidelines (and international equivalents); tools to assist with menu planning; and dietary analysis.

ES 3105 (3) - Life Cycle Nutrition:
This course is designed to introduce students to the role of nutrition through the different stages
of the lifecycle. Physiological and biological changes, and their implications for nutritional factors will be discussed with each stage of life, including preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and older adults (65+).

ES 3300 (3) - Food Science:
This course explores engineering, biological, and physical sciences to study the nature of foods,
the causes of deterioration, the principles underlying cooking and food processing, and the improvement of food quality for the consuming public. Students acquire a basic theoretical understanding of the chemical and physicochemical principles involved in creating and maintaining desirable food sensory and nutritional properties during food storage, preparation and holding.

ES 3420 (3) - Food and Culture:
This course explores how food behaviors are influenced by geography, nationality, social class, history and religion. Students will evaluate food systems at local and global levels, focusing on how food is produced, transformed, distributed, consumed, and how food waste is managed. Students will also explore sustainable food practices and what certain cultures are doing to minimize food production’s negative impact on climate change.

ES 3500 (3) - Nutritional Assessment:
This course provides a comprehensive introduction to the dietary, biochemical, and anthropometric methods used in assessing nutritional status for individuals and groups. The course also includes the study of medical terminology, counseling techniques and approaches to determining nutrient requirements.

ES 4050 (3) - Community Nutrition:
This course will examine the role of state and federal nutrition programs in promoting and improving health within the community. It will explore nutritional assessment and monitoring methods, as well as intervention and management strategies for nutrition services.

ES 4120 (3) - Weight Management: 
This course will introduce techniques for assessing weight status and health and will explore dietary and physical activity approaches for weight control. The course will also provide a comprehensive overview of weight loss strategies and treatment approaches to obesity and disordered eating.

ES 4200 (3) - Nutrition and Performance:
This course covers the nutritional needs of individuals participating in exercise and sport. Topics include but are not limited to the dietary needs of the human body before, during and after various modalities and intensities of athletics in order to optimize performance.

ES 4250 (3) - Advanced Human Nutrition:
This course will explore the physiological and biochemical processes involved in both macro and micro nutrient metabolism. The course will cover the basics of digestion and absorption, to how the body metabolizes and utilizes essential and nonessential nutrients.

Questions about the minor can be sent to:

Denise Knapp
Lecturer of Nutrition
Department of Exercise Science and Sport Management